SOCO, Orange County’s destination for culinary indulgences, interior design, and boutique-shopping is home to Pueblo Restaurant, serving up modern Spanish-style tapas fusing old and new world flavors. With a focus on exclusive experiences and authentic Spanish options not commonly found in Orange County, Pueblo is led by Chef Michael Campbell who utilizes both locally sourced meats and produce to create his culinary vision.
The delicious menu at Pueblo features notable Spanish tastes with dishes such as Mar y Montaña (pork belly, clams, smoked potato cream), Calamarcitos Fritos (crispy baby squid, alder salt, honey powder), and Pato Tres Veces (smoked duck breast, pâté & mousse, cherry conserve). Paella is also offered nightly in addition to a full bar with specialty cocktails, all served up in a charming and warm setting.
3321 Hyland Ave.
Suite D, Costa Mesa
Executive Chef Michael Campbell
Former Executive Sous Chef at San Francisco’s highly-acclaimed RN74 restaurant, Chef Michael Campbell combines novel techniques with deliciously familiar Spanish dishes, served in the warm and contemporary atmosphere at Pueblo.
When asked why he loves tapas, Chef Michael pointed to the communal act of eating. “I love tapas because they encourage interaction through sharing, plus you get to try more new things rather than just order one entree.” Chef has been interested in unique pairings ever since he first visited Spain.
“I’m not saying steak and a lobster tail aren’t good eats, but putting them together just doesn’t seem cohesive to me. Now when I got to Spain and saw they were putting smoky pork parts with clams and other pungent shellfish – yes, please! Mar y Montaña – that’s my jam.”
Although you can certainly score some outstanding tapas dishes offered daily at Pueblo, Chef Michael encourages his guests to attempt tapas at home. “It’s fun to make tapas at home because it’s something out of the ordinary – family-style dishes are fun too, but tapas raise the bar on small format entertaining. You can impress your guests by trying many smaller dishes.” Explore some of Chef Michael’s favorite make-at-home tapas recipes below.
- 24 large eggs
- 2 large Russet potatoes
- 1 large yellow onion
- 2 tbsp olive oil
- 1 cup heavy cream
- 8 oz soft goat cheese
- 8 oz washed spinach
- 2 tbsp salt
- 1 tbsp oregano
- 1 tbsp Aleppo chile
- 1. Bake potatoes at 350 for one hour until cooked through, cool and slice into 1 inch cubes.
- Thinly slice onions and cook slowly in 2 tbsp olive oil until caramelization begins to occur and onions are completely soft, about 30 minutes.
- Combine eggs, cream, spinach, goat cheese, salt, oregano, chile, cooked potato and onion.
- Bake mixture in a shallow waterbath for 1 hour at 300 degrees.
- Finished tortilla should not be completely firm, it should have movement like a waterbed, it will continue to cook out of the oven as you let it rest for 30 minutes prior to slicing it.
- 5 lbs ground lamb
- 1lb bread, soaked in milk
- 4 large eggs
- 1 head garlic
- 1 bunch flat-leaf parsley
- 25g smoked paprika
- 5g white pepper
- 5g black pepper
- 15g cumin
- 75g citric acid
- 6 yellow onions
- 12 red bell peppers
- 1 head garlic
- 2 lbs plain yogurt
- 2 bunch mint
- 4 tbsp honey
- For the meatballs, combine meat, bread, eggs, parley and paprika. Combine gently and shape into 1-inch meatballs.
- For the sofrito, first julienne the yellow onions and red peppers. Start by gently toasting the garlic then add onions and peppers. Stew for 45 minutes.
- For the yogurt sauce combine yogurt, honey and mint in a blender- blend until combined.